Tigers Prawns in Garlic Ginger Soy Sauce

INGREDIENTS
  • 1 tablespoon olive oil
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 15 large tiger prawns, deveined, rinsed and dried
  • 1 tablespoon Chinese cooking wine
  • 4 tablespoons soy sauce
  • ½ tablespoon sugar
  • 1 teaspoon ground black pepper (optional)
  • 2 tablespoons water
  • 2 tablespoons cilantro, for garnish
  • 2 large mangoes , ripe and juicy - to make 2 cups puree
  • 395 g / 14 oz sweetened condensed milk (1 can)
  • 2 cups thickened cream / heavy cream / whipping cream , cold
  • 1/8 tsp yellow liquid food colouring


DIRECTIONS
  1. Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.
  2. Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.
  3. Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.
  4. Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).
  5. Serve with some cilantro on top.
Made on
Tilda